Jägersoße | Ohne Sahne und voller Pilz-Geschmack

Greetings from the lazy kitchen worker The mushrooms have been cleaned and cut into small pieces, leave the slices a little thicker. If the mushrooms are very small, cut them in half or quarters, cut the onion into fine cubes and chop the garlic too. finely. That's all for the preparations, now fry them with butter in the pan and fry the onions with the garlic until they are translucent, the onions develop their sweetness and the garlic develops its flavor, so that they are well golden and. put on the plate and continue with the mushrooms. Leave potential here too and add the mushrooms over medium heat, fry the mushrooms until golden and ready, put the onion with the garlic back in the pan, season with a little pepper and put.

We leave the pan aside, we continue with the sauce, the bechamel is made with equal parts butter and flour, which is what I always do. They make lumps and that's why I add the flour in stages. Now I give the mail time to burn. On medium heat, it takes five minutes. If there are any dark spots left, it's time to deglaze with the milk. Water vapor is also created here, so carefully, little by little add the milk and stir diligently until smooth. of vegetable broth First, clean and clean it. Oh, that was almost overflowing. Today it works fine again.

Now that the sauce has obviously boiled, you can set it aside. It should be seen when it is fried until golden brown. Pour the sauce into the pan and remove any toasted aromas from the bottom of the pan. I almost forgot the chopped parsley. Let it simmer for about 10 minutes. creamy and tastes very good. The pasta is ready. It's time to serve. Yes, that works better. Serve the mushrooms and finally add the parsley on top and enjoy.